A Yummy Alternative Quiche

Pesto-Quinoa-Spinach Quiche

Pillsbury

Prep Time: 20 Min

Total Time: 1 Hr 5 Min

Makes: 8

INGREDIENTS:

1 Pillsbury® refrigerated pie crust, softened as directed on box

4 oz provolone cheese, shredded (1 cup) (I substituted Swiss cheese)

1 cup water

1/2 cup uncooked quinoa, rinsed, well drained

1/4 cup basil pesto (I used some sun-dried tomato pesto and I really liked it)

1/4 cup Fisher® Chef's Naturals® Pine Nuts, toasted* (Substituted toasted chopped walnuts)

1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain

1 1/4 cups grated Parmesan cheese

4 EGGLAND’S BEST eggs

1 1/2 cups half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons thinly sliced fresh basil leaves, if desired

DIRECTIONS:

• Heat oven to 425°F. Place pie crust in 9 1/2-inch deep-dish glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350°F.

• Meanwhile, in 2-quart saucepan, heat water to boiling over high heat. Stir in quinoa; reduce heat to low. Cover; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Fluff with fork. Stir in pesto, pine nuts, spinach and 1 cup of the Parmesan cheese.

• In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended. Gently fold quinoa mixture into eggs. Pour filling into crust. Sprinkle with remaining 1/4 cup Parmesan cheese.

• Bake at 350°F 30 to 35 minutes longer or until knife inserted in center comes out clean and edge of crust is golden brown (I needed more like 45 minutes to set). Sprinkle with basil. Let stand 10 minutes before serving.

I was a little surprised at how much we all liked this. Even the kids ate it really well. It has a ton of flavor and the texture of the Quinoa compliments it nicely. No one missed the meat and it's a great source of protein. Delicious!